Split Pea Soup with Ham is a hearty and comforting soup that’s perfect for making with leftover ham (and a ham bone) from a holiday dinner. No leftovers? No worries! Substitutions provided in the FAQ’s.
One of my favorite parts of a big holiday dinner is what I get to make the next day with the leftovers. Split Pea Soup is a tradition in my house whenever there’s a ham bone in the fridge, usually when we’ve made my Mom’s Honey Mustard Glazed Ham for Christmas or Easter.
Simmered with aromatics until thick and hearty, my family’s recipe for Split Pea Soup makes a comforting bowl that’s a little bit smoky, a little bit sweet, and completely satisfying.
Looking for more leftover ham recipes? Don’t miss my Monte Cristo Sandwiches and Ham and Cheese Puff Pastry Slab Pie!
What are Split Peas?
Split peas are field peas that are dried, peeled, and split in half for cooking. They come in both yellow and green varieties. Yellow split peas tend to be the mildest in flavor, and green split peas, sweeter. You’ll often see the yellow peas used in curries.
Split peas have great nutritional benefits. They’re low in fat, packed with fiber and protein, and are a good source of several vitamins and minerals, including Vitamins A, B, and magnesium.
Like the lentils in my French Lentil Soup, split peas don’t need to be soaked prior to cooking. They should be rinsed and sorted to remove any stones that might have gotten mixed into the bag.
Simmered with plenty of stock in a soup, they’ll cook down and thicken into a textured puree (without having to use an immersion blender).
Making Split Pea Soup with Ham
Since split peas are mild in flavor, soup made with them can be a little muted. The ham does a lot to rectify that, but a base of aromatics, fresh herbs, and well-flavored stock are equally essential.
I start this soup with a mirepoix (diced onions, carrots, and celery) softened in butter. For additional flavor, my family also loves adding a couple of minced garlic cloves as well. (Photos 01 and 02)
Once the vegetables are tender and fragrant, add the peas, ham bone, dried bay leaf, and fresh thyme right into the pot. (This is a simple recipe that isn’t too fussy to make–just add everything together and stir!) (Photos 03 and 04)
Tip: Ham can vary quite a bit in saltiness by brand and preparation. It’s best to go light when adding salt to the recipe and adjust to taste when the soup is finished simmering.
Simmering the Soup
I like to use a mixture of chicken stock and water to simmer my split pea soup. This combination ensures that the soup doesn’t have an overly “chicken-y” flavor. If you prefer, you can use all stock.
The split peas will cook down over the course of about 60-90 minutes. (Photo 05) I don’t puree the soup further, but you can if you prefer an ultra-smooth texture.
During the last 15 minutes of cooking, I add diced ham for a hearty texture. Adding it just before serving will warm the ham through without drawing a lot of additional salt into the soup itself.
Once the split peas are cooked, you can adjust the soup’s thickness to your preferences. If you find that it’s too thick, add some extra stock. For a very thick soup, simmer longer. Remember that the soup will continue to thicken as it stands.
Serving Tips: Don’t forget the croutons!
This soup is quite filling on its own, but my family likes to serve it with Buttery Garlic Croutons on top. The crunchy croutons are a great contrast to the creamy soup and bring even more flavor to the dish.
Without croutons, a piece of crusty artisan bread for dipping is never something I’d turn down. Finish the bowl with a little freshly-cracked black pepper and grab a spoon!
Split Pea Soup FAQ’s
New: January 2020. I have been so thrilled to see how many people have made and enjoyed my family’s Split Pea Soup recipe! Here are answers to a few questions that have popped up in the comments.
Q. I don’t have a leftover ham bone. What can I substitute?
A. You can often buy a meaty ham bone from sources like The Honey Baked Ham Company. When I filmed the video for this recipe, I called my local store and they were able to reserve the bone for me to pick up the next day.
You can also substitute smoked ham hocks. This cut comes from the bottom of the leg, near the ankle, and adds great flavor to braises and slowly-simmered soups. When the soup is ready, just remove the meat from the bones and shred it.
Ham hocks can be a bit saltier than a ham bone, so adjust your added salt as needed.
Q. My peas won’t cook! Did I need to soak them first?
A. Split peas shouldn’t need soaking prior to simmering. If they aren’t breaking down after 90 minutes (or even 2 hours), a few things might’ve happened:
- You could be using split peas that are too old. Split peas don’t have an indefinite shelf life. When they age and dry out too much, they take a lot longer to soften.
When you shop for them or take them out of your pantry, check the color. If the peas are very pale, chances are they’ve been in the bin or on the shelf for a while. - Are you at a high altitude? Split peas will take longer to simmer when higher than 2,000 feet above sea level. Read more about high altitude cooking from the US Department of Agriculture.
- Split peas can be affected by acid when cooking. If you’re using tap water in the recipe and it’s acidic, this can also make it difficult for them to soften.
Q. Can I make split pea soup ahead? (And, how should I store the leftovers?)
A. You can make this recipe in advance and store it, tightly covered, in the refrigerator for 3 days. You may need to thin the texture with a bit of chicken stock when you reheat it. The soup also freezes well for 2-3 months.
Q. Can I add diced potatoes to the soup?
A. My family prefers this recipe without potatoes, but they can certainly be added! Peel and cut the potatoes into a 1/2-inch dice and add them to the pot during the last 30 minutes of cooking, until tender.
The potato starches can make the soup a bit thicker, so add additional stock or water after they’ve softened, to your preferred consistency.
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Want a quick preview of this recipe? View our Split Pea Soup with Ham Web Story!
Split Pea Soup with Ham
Ingredients
- 1/4 cup unsalted butter
- 2 cups chopped onion
- 1 cup diced carrot (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- 1/4 to 1 teaspoon kosher salt , to taste
- 1/2 teaspoon freshly-ground black pepper , plus additional to taste
- 2 cloves garlic , minced
- 1 pound dried split peas , rinsed and sorted
- 1 meaty ham bone
- 1 large bay leaf (or 2 small)
- 2 teaspoons fresh thyme leaves , chopped and quantity divided
- 6 cups chicken stock (low sodium)
- 2 cups water
- 1 cup diced ham (1/4-inch dice)
- Buttery Garlic Croutons , for serving
Instructions
- In a large pot or Dutch oven, melt butter over medium heat until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
- Add ham bone, bay leaf, and 1 teaspoon fresh thyme. Stir in chicken stock and water. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your taste.)
- Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard ham bone and bay leaf, and stir in remaining 1 teaspoon fresh thyme. Season to taste with salt, if needed. Serve hot with croutons and cracked black pepper.
Video
Notes
Ham Bone Substitution:
*If you don’t have a leftover ham bone, two smoked ham hocks can be substituted (1-1/2 pounds). They are saltier than a ham bone, so reduce the added salt in your soup accordingly. When you remove the ham hocks from the pot, shred the meat off of the bones and return it to the pot before serving. Discard the bones.Make-ahead:
The soup can be stored, tightly-covered, in the refrigerator for 3 days, or frozen for 2-3 months. When reheating (to 160 degrees F), add additional stock to thin the soup, if needed. Have a question about this recipe? Check out the FAQ’s above, or leave a comment below. We’ll do our best to help!Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
I love this recipe and have made it several times. Just curious, but has anyone used olive oil or ghee to sauté the veggies instead of butter? I want to make a batch for a dairy free friend but am nervous about swapping out.
I just made this recipe and it was delicious! It was easy to make (which I really appreciate). I’ve never had this soup before. I will definately be making it again!
Thank you so much for this recipe! My family is HUGE into Pea Soup but this is the first time I’ve ever made it. The recipe was easy to follow and my husband said it was seasoned perfectly. We live in a small town where our Summer festival is called Pea Soup Days, so it’s about time I learned how to make one! Thanks again for making it so easy to follow.
I just made this split pea soup. Awesome! Definitely a keeper. Thanks for post.
This was a delicious and easy to make soup. I doubled the amount diced ham- maybe even more! I will definitely make this again.
Thanks so much
This is my kind of recipe, simple and simply presented. I’m making it tomorrow night.
I’m bookmarking your name and this site
I made this yesterday to give to a friend whose spouse is having health issues. She received a quart of soup and my husband and I had dinner for two nights. It is delicious, easy to prepare and very satisfying. I did not have a ham bone so I asked the butcher for 1/4 inch slices of smoked ham. As directed, I wanted to avoid the soup being too salty so I cubed up one of the slices and used it to flavor the soup while cooking. Just prior to serving, I added the remainder of the cubed ham, I am so pleased with this wonderful recipe. Thank you.
Can this reciepe be canned for a longer shelve life? My husband loves split pea soup, but doesn’t eat it often enough before going bad with it either in the frig. Or freezzing it
Hi Eva, this recipe hasn’t been developed or tested for canning.
Absolutely delicious, simple, easy to make and tasted like what I grew up with. I used 1 t. of dried time instead of fresh and added sliced kielbasa sausage at the end. Kids loved it too!
I’m a pretty experienced home cook, and must say that this recipe turned out excellent. The suggestion to add the ham at the end of cooking is brilliant, ensuring my soup was perfectly seasoned. Honestly, I preferred this soup over the spiral ham! The whole family loved it, and I can’t wait to make this again! Thanks for sharing this fantastic recipe.
Made this soup today it was AMAZING! Your recipe is perfect and it came out beautifully! Thank you!
Easy hearty good tasting soup. The fresh thyme adds a nice touch.
Thanks
This soup is amazing, so much flavor. Absolutely delicious. Reminds me of Anderson’s split pea soup from their restaurant in California, only better So good!
This recipe has become our favorite soup. Our niece and her family tried it and loved it. Now, when we’re invited over, the request is to bring a container of split pea soup!
Used pork stock and doubled the ham! Awesome recipe! Thank you!
I’m going to try this recipe tonight with a left over ham bone I have in my freezer and I can’t wait! I’m just wondering because I’ve never made soup stock with a ham bone before, will I need to skim off the impurities from the bone whilst this is cooking (like with chicken bone, for example)? Thanks!!
Hi Brianna,
You won’t be making stock in this recipe; the ham bone will just flavor the soup as the split peas cook down in the chicken stock. Enjoy!
This pea soup with ham recipe makes an incredibly delicious soup. Worlds better than the swill that my sainted Mother foisted upon me as a child. I am one of those rare people who literally shudder when a recipe states, ‘… just like mom made, etc., …’ It’s a recipe like this that will encourage me to revisit those foods that I swore that I would never, ever eat again – unless
famine ravaged the Earth ! Thanks, Amanda, all kidding aside, this recipe, followed carefully, will create an amazing ham and split pea soup ! Make changes at your own peril…
This was the first time I’ve made split pea soup. I used a ham bone from Easter supper that I froze knowing I wanted to make split pea soup down the line. Oh my gosh , it was delicious! It was hearty and healthy (I opted not to add croutons). This recipe is a definite keeper!
This recipe is delicious and we added a teaspoon of sour cream for a creamier soup
Delicious soup, will make again. My ham bone had been picked pretty clean but sufficed; I too would cut added salt out (or back to a pinch). I also one large peeled potato cut in 1/2 dice and when I added chopped ham. Perfect dinner for cool rainy day in Maine.
This soup is amazing! Tasty, warm, filling, just what you want on a chilly evening! I’ve been making split pea soup for years and this is the best recipe I’ve used! I’ve always used a bay leaf, but the added garlic and thyme were awesome. We had a ham bone (from honey baked) we used, plus some leftover ham at the end. Also, I didn’t use any salt at all. The ham bone had plenty in it so I didn’t need to add any.
I I highly recommend this yummy soup! You won’t be sorry you made it!